Maple Bundt Cake

Eggplant Parmesan

1 large eggplant, cut into 1/4"-1/2" round slices

4 c. gluten free corn chex, crushed

2 tsp. Italian seasoning

1 egg

2 Tbsp. milk

2-3 Tbsp. olive oil

1 Tbsp. minced garlic

1/2 c. onion, chopped

28 oz. tomato sauce

1 tsp. oregano

1/2 tsp. marjoram

1/2 tsp. basil

2 c. shredded Mozarella cheese

1. Preheat oven to 350 degrees.

2. Mix 1 egg and 2 Tbsp. milk.  Combine Italian seasoning and crushed Chex.  Dip eggplant slices in egg mixture, then in Chex mixture.  Place on a nonstick baking sheet and bake for about 15 minutes.

3. In a small saucepan, heat olive oil, garlic, and onions until tender.  Add tomato sauce and spices.  In a 9x12" casserole dish, layer eggplant, sauce, and cheese.  Repeat. 

4. Bake at 350 degrees for approximately 20 minutes, or until cheese is melted and sauce bubbles.  Serve.

Recipe from the Food Network's Claire Robinson

2 cups baby pumpkin seeds (pepitas)

1 cup slivered almonds

3/4 cup raw sunflower seeds

6 tablespoons pure Grade B maple syrup

Coarse salt

1 cup dried cherries or cranberries

1. Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.

2. In a large bowl, toss the pumpkin seeds, almonds, and sunflower seeds and the syrup until evenly coated. Spread the nuts and seeds out, in an even single layer, on the lined baking sheets and season with salt to taste. Bake the nuts, stirring several times with spatula or wooden spoon, until just golden, about 20 minutes.

3. Cool the nuts completely on the pan, then add the cherries and toss to combine. Store cooled trail mix in an airtight container at room temperature.

Sweet and Sour Meatballs

Ingredients:

1 bag frozen Gluten Free meatballs (like Farm Rich original)

1/2 cup Gluten Free soy sauce

1-3/4 cups water

1 teaspoon ground ginger

1/2 teaspoon garlic powder

1/2 cup packed brown sugar

2 tablespoons honey

3 tablespoons cornstarch

1/2 cup cold water

Directions:

1. In a medium to large saucepan, combine the soy sauce, 1-3/4 cup water, ginger, garlic powder, brown sugar, and honey. 

2. In a separate bowl, combine the cornstarch and 1/2 cup water.  Stir until well dissolved.  Add to the saucepan.

3. Add the meatballs into the sauce and stir to coat.  Cook over medium-low heat for 30 minutes, or until the meatballs are completely thawed and heated through.  If sauce becomes too thick, add water, 1 Tablespoon at a time until it reaches a desired consistency.

4. Serve over rice.

1 lb. lean ground beef

1 cup  chopped onions (about 1 medium)  

2 cups enchilada sauce, divided  

6 oz.  VELVEETA Pepper Jack Pasteurized Prepared Cheese Product, cut into thin slices  

12 corn tortillas (6 inch), softened (see Tip)

1. Preheat oven to 350°F. Cook and stir meat and onions in large skillet on medium heat until meat is browned and onions are tender; drain. Return meat mixture to skillet. Add 1/2 cup of the enchilada sauce; mix well.

2. Spread 1/2 cup of the remaining enchilada sauce onto bottom of 13x9-inch baking dish. Spoon 1/4 cup of the meat mixture down center of each tortilla; roll up. Place, seam-sides down, in baking dish; top with the remaining 1 cup enchilada sauce and the VELVEETA.

3. Bake 20 min. or until enchiladas are heated through and VELVEETA is melted.

Kraft Kitchen Tips

How to Soften Tortillas

Corn tortillas must be softened before rolling to prevent splitting. Place tortillas between 2 sheets of dampened paper towel. Microwave on HIGH for 45 sec. Fill and roll tortillas while still warm.

Make Ahead

Assemble recipe as directed; cover. Refrigerate several hours or overnight. When ready to serve, uncover and bake at 350°F for 30 min. or until heated through.

Cheesy Bean Enchiladas

Substitute 1 can (16 oz.) refried beans for the browned ground beef. Mix with the onions and 1/2 cup of the enchilada sauce, then use to fill enchiladas and bake as directed.

"Life is better than death, I believe, if only because it is less boring and because it has fresh peaches in it."        - Alice Walker

Peaches and Cream Muffins

1-1/4 c. Gluten Free baking mix* 1/4 c. sugar 1 egg 1/4 c. sour cream 2 Tbsp. peach juice 1/2 tsp. vanilla extract 1/2 tsp. almond extract 1/2 c. peaches, diced

1. Preheat oven to 350 degrees Fahrenheit. 

2. Mix all ingredients  together, gently folding in the peaches last. 

3. Spoon the mixture into a greased or lined muffin pan, about 2/3 full. 

4. Bake for 15-18 minutes, or until golden brown.   

Yield: Half a dozen muffins

*I used Pamela's Product's Gluten Free Baking & Pancake Mix for this recipe.

1/2 stick butter ( 1/4c) room temp.

3/4 c. small curd cottage cheese

1 c. gluten free all-purpose flour

1 tsp. xantham gum

1/8 tsp salt

1/4 tsp cream of tartar

1/2 tsp baking soda

1 Tbsp sugar

1. In mixer bowl combine butter & cottage cheese until well blended (I did mine in my food processor and thought it worked great).  Add dry ingredients. Mix until a ball forms. Divide dough in half and wrap two balls in plastic wrap. Chill for several hours in refrigerator.

2. On a lightly floured parchment paper, roll dough into a 14 inch circle. Cut into 8 triangles ( make sure to roll thin), Pizza cutter works well for cutting…

3. Roll each triangle from wide end to tip. Turn ends to make a crescent shape. Bake 350 for approx 20 to 30 min.

*Note: This recipe is amazing!  So far I've used it to make pigs in a blanket, cinnamon rolls, pizza crust, and these tasty french dip treats.

{Photo via Martha Stewart}

Ingredients:

2/3 cups soymilk (You may use other types of milk instead.)

3 Tablespoons Ener-G (brand) Egg Replacer

2 cups of your favorite gluten free flour mix

2 teaspoons baking soda

2 teaspoons baking powder

2 teaspoons cinnamon

½ teaspoon xanthan gum

½ teaspoon salt

3/4 cup canola oil

¾ cup sugar

2/3 cup brown sugar

½ cup orange marmalade

1/3 cup orange juice

3 cups grated carrots

Directions:

1. Preheat oven to 350 degrees Fahrenheit.  Prepare two 8-inch round cake pans with shortening and a dusting of flour mix.  I use organic palm oil shortening to grease the pans and then shake in sifted flour blend, dumping excess flour once the pans are covered lightly. 

2. If you are using the Ener-G egg replacer and soy milk blend suggested above, prepare that now so it will have time to “bloom” into a sticky egg-like substance.  For this, I heat 2/3 cup soymilk in the microwave for about 22 seconds, then stir in the egg replacer.  Use a fork to whisk it so that no clumps are remaining.  Set aside to bloom!

3. Sift together the dry ingredients, including the cinnamon and xanthan gum.

4. In the bowl of an electric mixer fitted with a paddle attachment, combine canola oil, white and brown sugars, marmalade, orange juice, and Egg Replacer and soy milk blend (or eggs, or flax meal if you so chose).  Mix for about 30 seconds.

5. Now, at a low mixer speed, add dry ingredients gradually in thirds.  Mix only until blended and smooth; then briefly blend in carrots.

6. Pour batter into prepared cake pans and bake for about 35 to 40 minutes.  A toothpick or metal skewer inserted in the middle of the cakes should come out clean to indicate doneness.

7. When baking is complete, cool cakes for at least 10 minutes in pans on a cooling rack then remove from pans to finish cooling.

8. Now, use your favorite icing to finish.  I make a vegan version of “cream cheese” icing.  (Recipe here.)  It’s delicious and looks great!  If you want to garnish the cake further, consider grating lemon and/or orange peel on the icing.

“Our life is frittered away by detail. Simplify, simplify.”

- Henry David Thoreau

“There is no greatness where there is not simplicity, goodness, and truth.”

- Leo Tolstoy